KRANSEKAKE....

(Almond Wreath Cake)

Ingredienser


500 g mandler
500 g melis
3 eggehviter

De stekte stengene pyntes med striper av melisglasur slik som den vanlige kransekaken.
Enkelte dypper en del av kaken i smeltet sjokolade.

Fremgangsmåte

1. Håndkvern mandlene eller kjør dem i foodprosessor.
2. Bland melis og mandler.
3. Tilsett eggehvitene under omrøring, og elt ut mandelmassen til en jevn masse.
4. Rull ut i fingertykke pølser.
5. Smør kransekakeformene godt, dryss mel over og hell av det overflødige.
6. Form deigpølsene til ringer i formene.
7. Stekes på 180°C til ringene er lett gylne (ca. 10-15 min). Ringene avkjøles på rist.

Kransekake er en kake laget av mandler, melis og eggehvite. Den serveres ofte ved høytider som jul og brylluper, og gjerne også på bursdager.

Det foretrekkes gjerne at kransekaken har en seig (ikke hard) konsistens når den skal spises. Tradisjonelt søkte mange å oppnå dette ved å lagre ringene i kakeboks sammen med en fersk brødskalk en noen dager (gjerne uker) før kaken ble spist. I moderne tid er det vel så vanlig å legge ringene i fryseren en tid, før kaken tas opp til tining og montering.

Kransekaka lages ved å steke ringer i ulike størrelser i kransekakeformer, som så blir stablet i en pyramideformet konstruksjon som er festet sammen og pyntet med melis, smellbonboner og eventuelt små flagg. På toppen kan det f.eks. settes en figur som passer for anledningen.

En tradisjon i bryllup er at bruden og brudgommen setter fingrene på hver sin side av den øverste ringen og løfter; hvor mange ringer som blir med den øverste er en spådom om hvor mange barn de skal få.
Kransekakestenger er en velkjent variant av kransekake, som ofte tillages som småkaker, for eksempel til julebaksten. Samme deigen benyttes, men istedtfor å trille ut ringer og steke i kransekakeformer, blir deigen formet i fingetykke porsjonsbiter 5-8 cm lange.

Ingredients

Cake 1
250g (2 1/2 cups) finely ground blanched almonds
250g (2 1/2 cups) finely ground unblanched almonds
500g (4 1/3 cups) sifted icing sugar (sift before measuring)
3 egg whites

Icing
1 cup of sifted icing sugar
1 egg


(or) Cake 2
250 g (9 ounces, 6 dl, 2 1/2 cups) finely ground blanched almonds)
250 g (9 ounces, 6 dl, 2 1/2 cups finely gound unblanched almonds)
500 g (18 ounces, 10 dl, 4 1/3 cups) sifted confectioner's sugar (sift first, then measure)
3 egg white

Icing
2 dl (scant 1 cup) sifted confectioner's sugar
1 egg

Procedure

Preheat the oven to 200 degrees C or 400degrees F. Combine almonds and icing sugar in a large pan. Add the unbeaten egg white and mix to a firm dough. Place the pan over a low heat and knead until dough is so hot that it is too hot to handle. Grease a 16-18 inch ring cake pan. Spoon the dough into a pastry tube with a wide round tip and press the dough into the ring, blending the ends together. Bake for 12-15 minutes until dry and firm outside, soft inside. Take out and leave to cool. 
For the icing sift the sugar and mix with egg white until nice and thick. Put in a piping bag and pipe on garlands of icing on top of each other and decorate with flags, bonbons or candy.
Almond Wreath Cakes are made on special celebration days, but can be temperamental. Even if it is made exactly the same each time, the result may vary from absolute perfectionto complete failure.

The kransekake (literally wreath cake) is a traditional Danish (kransekage) and Norwegian (kransekake/kransekaka) dessert, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.
Kransekakes take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape. It is made with almonds, sugar, and egg whites (marzipan).
The ideal kransekake is hard to the touch, yet soft and chewy.
The original variant used at weddings is called overflødighedshorn (horn of abundance) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats.
Sometimes a bottle of wine or akvavit is placed in the center
Wreath cake can be temperamental. Even if we make it in "exactly the same way" each time we bake it, the results may vary from absolute perfection to complete failure.

Preheat the oven to 200 degrees C (400 degrees F).

Combine almonds and confectioner's sugar in a large saucepan. Add the unbeaten egg white and mix to a firm dough. Place the pan over low heat and knead until the dough is so hot that it is almost impossible to handle. Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press or pastry tube with a wide round tip. Press the dough into the rings, pressing the ends together to look as seamless as possible. Bake 12-15 minutes, until dry and firm outside, but still slightly soft inside. Cool slightly, then remove from the pans and cool completely. For the icing, sift the confectioner's sugar and combine with egg white to make a thick icing. Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flags, bonbons or candy.